Pasta: Fettuccine with Artichokes, Sun-dried Tomatoes and Walnuts

By fsilver4

Ingredients

• 8 oz. fettuccine
• 1/2 cup coarsely chopped walnuts
• 1 6 oz. jar marinated quartered artichoke hearts, drained
• 1/2 cup white wine
• 1/4 cup regular sour cream
• 1/2 cup chopped drained oil-packed sun-dried tomatoes
• 1/3 cup plus 2 tablespoons finely chopped chives or green onion tops

Preparation

Step 1

Cook fettuccine as desired and reserve 1/4 to 1/2 cup liquid.

Toast walnuts in skillet until lightly toasted, about 2 min. on medium high. Reserve on plate. Pour artichoke marinade and wine into same skillet. Boil until reduced to 3/4 cup, about 2 minutes. Whisk in sour cream and remove from heat(don't boil). Mix in artichokes, sundried tomatoes and 1/3 cup chives.

Add pasta. Toss to blend well, adding reserved pasta liquid little bit at a time if the sauce is too dry. Sprinkle with walnuts and the rest of the chives. Add Parmesan cheese if so desired.